The impact of starch composition and gluten content on noodle texture and starch digestibility
文献类型： 外文期刊
作者： Zhao, Cong 1 ; Li, Ming 2 ; Jiang, Jikai 2 ; Li, Wenduan 1 ; Tian, Wenfei 1 ; He, Zhonghu 1 ; Guo, Boli 2 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Crop Sci, Natl Wheat Improvement Ctr, State Key Lab Crop Gene Resource & Breeding, Beijing 100081, Peoples R China
2.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Beijing 100193, Peoples R China
3.CAAS, Zhongyuan Res Ctr, Xinxiang 453500, Peoples R China
4.CAAS, Inst Food Sci Technol Nutr & Hlth Cangzhou, Cangzhou 061019, Peoples R China
5.Int Maize & Wheat Improvement Ctr CIMMYT, China Off, Beijing 100081, Peoples R China
关键词： Digestion; Fresh noodle; High-amylose wheat starch; Texture; Waxy wheat starch
期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）
ISSN： 0144-8617
年卷期： 2025 年 353 卷
页码：
收录情况： SCI
摘要： The role of starch in noodle structure is often underestimated, particularly regarding amylose content, which constitutes over 70 % of the dry mass in fresh noodles. This study investigates the roles of starch amylose and gluten content on the texture and digestibility of noodles using a reconstitution model. Noodle texture and digestibility were examined under six distinct ratios of waxy wheat starch (WWS) and high-amylose wheat starch (HAWS) and two gluten content levels (12 % and 16 %). Noodle hardness initially decreased with increasing HAWS content but subsequently increased at 40 % HAWS level, and the starch digestibility continuously declined with the increasing HAWS content. Gluten content had a minor impact on the noodle texture compared to amylose, and the digestion rate was significantly slowed down in WWS-rich noodle samples. Variations in starch composition, particularly the amylose/amylopectin ratio, affects noodle swelling and granule rigidity, resulting in differences in gluten network formation; The looser structure observed at higher HAWS levels led to reduced hardness and higher digestion rates. This research offers a practical approach to optimizing noodle texture and starch digestibility, which is beneficial for developing of noodles with desired organoleptic and digestion properties.
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